PAM’S GOULASH RECIPE

This goulash recipe is easy to make and perfect for feeding the whole gang on a cold blustery day. Since it’s made in the crock pot it allows you to come home to the smell of a savory dinner already cooking.

“My family loves this in the winter time or on Packer football Sundays.”
Pam

INGREDIENTS

  • 2 lbs of fresh ground chuck
  • 1 diced yellow onion
  • 1 chopped yellow pepper
  • 1 chopped orange pepper
  • salt & pepper
  • 2 tablespoons oregano
  • 1 tablespoon garlic salt
  • 2 tablespoons Italian seasoning
  • 2 tablespoons basil
  • 2 cans (14.5 oz) of Hunts Diced Tomato with Basil, Garlic & Oregano
  • 2 cups Clamato Juice
  • 1 can (46oz) Campbell’s Tomato Juice
  • 1 cup Remedy Premium Bloody Mary Mix from Viking Liquor. It’s amazing and made in Wisconsin! (a jalapeno mix is also available)
  • 1 box Barilla brand Cellentani Noodles or Gemelli Noodles.

DIRECTIONS

  1. Brown 2 lbs of fresh ground chuck (crumbled) in a frying pan along with the diced yellow onion and chopped peppers. Salt & pepper to taste. I use a wooden spoon. My grandma taught me that this works much better to break down the burger. Once the burger is fully cooked, drain and put in a large crock pot.
  2. Add oregano, garlic salt, Italian seasoning and basil to the crock pot. Add the 2 cans of Hunt’s Diced Tomatoes.
  3. Add the Clamato Juice, Campbell’s Tomato Juice and Remedy Bloody Mary Mix. Mix well.
  4. Heat in Crock Pot for 1 hour on High.
  5. One hour prior to eating, boil noodles until al dente, then drain and add to the goulash mix in the crock pot. Stir well.
  6. Serve with buttered dinner rolls (My family loves warm Rhodes Dinner Rolls).

Recipe compliments of Pam and Viking Village Foods, Reedsburg.

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